Susun Weeds Wise Woman Forum

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I have accidentally found and then further refined something quite extraordinary. I very much wanted to pass down this finding to members of my family, but they "don't believe in such things." I wish to share this information with others because it is too good to just allow it to be lost.

Also, please bear with me as my recipes and instructions are a bit different than most peoples. OK – Here is my most important recipe:

DEBZ MAGIC PAIN AWAY

INGREDIENTS:

NOTE: ALL AMOUNTS ARE APPROXIMATE – PRECISE MEASUREMENTS ARE NOT NECESSARY

Black pepper is an interesting herb to work with, we make a Chicken Adobo that calls for 2 tsp. of Black pepper, one would think it would be a hot spicy dish, it isn't! The black pepper in that amount imparts more flavor than heat. Amazing Herb!

Is this formula real bitter? I ask because I find Turmeric bitter on its own, then add Ginkgo and Gotu Kola and I wonder...yes, Bitter is good for digestion but one needs to be able to drink it haha.(Turmeric ROOT is more Cooling than Turmeric RHIZOME)

I personally am not a fan of either turmeric, Cayenne or black pepper. I stopped using both cayenne and black pepper many years ago and find them very irritating, even to smell. I know that a lot of people really like these spices, but.....

WhiteHorse...maybe you already tend to run hot? With Cronehood I find I crave hot and spicey a lot less, too heating, and drying for my Vata/Pitta constitution. (My curry has been toned down in Heat, which I think allows the other ingredients to shine).

Lady Alinor wrote:WhiteHorse...maybe you already tend to run hot? With Cronehood I find I crave hot and spicey a lot less, too heating, and drying for my Vata/Pitta constitution. (My curry has been toned down in Heat, which I think allows the other ingredients to shine).

I've always run cold. That has changed a bit since croning, but I still run on the cooler side. Even with that I've never really found hot and spicey so my liking. I do like ginger. I know a lot of people really like and use turmeric. It makes me gag! I've tried it in many different ways. Even when I make curry I use very little of it. It is a very clear example of how the plants work differently with every individual.

THANK YOU FOR YOUR RESPONSE --- IT HAS GIVEN ME SOME INSIGHT ON MY HERBS THAT I HADN'T PREVIOUSLY THOUGHT OF FROM THAT ANGLE. AS FAR AS BITTERNESS GOES - I ALWAYS HAVE IT WITH A STEVIA PACKET WHICH DOES A NICE JOB SWEETENING IT AND MAKING IT ENJOYABLE - I THINK THAT THE COCONUT POWDER SMOOTHS OUT THE FLAVOR AS WELL - AND SINCE THESE INGREDIENTS AREN'T PUT TOGETHER IN ULTRA PRECISE AMOUNTS YOU COULD ALSO INCREASE THE PERCENTAGE OF COCONUT POWDER IF YOU WANTED TO. BY THE WAY, I WOULD LIKE TO HEAR OF YOUR CHICKEN ADOBO RECIPE AND ESPECIALLY IF YOU HAVE A FOOD RECIPE THAT IS ALSO MEDICINAL - I COLLECT THOSE - MAKING A NEW NOTE (POST) FOR THE MEDICINAL CHICKEN RECIPE BELOW THIS ONE .

TOAST THE ABOVE POWDERS IN A PAN UNTIL THE SMELL APPEALS TO YOU, THEN ADD OIL OR FAT OF YOUR CHOICE AND SAUTE FOR A MINUTE OR TWO UNTIL A PASTE FORMS - THEN ADD IN YOUR MEATS AND PRE-STIR FRIED OR ROASTED VEGGIES OF YOUR OWN LIKING (THIS PASTE GOES WITH ANYTHING AND EVERYTHING) AND ENOUGH WATER TO ALMOST COVER. COOK LOW FLAME TO DESIRED DONENESS AND VOILA - YOU'VE GOT YOURSELF A SUPER HIGH ENERGY DINNER. SERVE ON TOP OF FLUFFY QUINOA OR KASHA FOR ADDED ENERGY BOOST.